Cutlet Recipe – Veg Cutlet

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Vegetable Cutlet also called as veg cutlet are crisp, savory, tender patties made with a mix of hearty veggies, savory spices, fresh herbs and crispy breadcrumbs. Cutlet recipe is a popular snack in Indian cuisine and there are so many ways to make them. These vegan vegetable cutlet are pan fried to keep them healthy, but as you prefer you can deep fry or shallow fry.

veg cutlet placed on a tray with a few slices of tomatoes, cucumber and a light green bowl filled with green chutney

About Veg Cutlet

While there are many explanations to what a cutlet is, lets stick to the Indian version of a cutlet. There are both non-vegetarian versions and a vegan plant based version of cutlets in the Indian cuisine. In either ways, the cutlet is breaded and fried.

My recipe is a veggie cutlet that is suitable for both vegetarians and vegans. A veggie cutlet is basically a veggie patty. It consists of a mix of various steamed vegetables like carrots, potatoes, peas, cauliflower, broccoli, corn and more.

I make these veg cutlet recipe often. Most of the times I have carrots, potatoes, peas and french beans in the fridge. So its easy for me to make these cutlet for an evening snack.

The patty dough is completely customizable with the veggies you want to add. Only remember not to include watery or mushy vegetables like okra, zucchini, various gourds, pumpkin, eggplant etc.

You have the option to use veggies like carrots, potatoes, green peas, cauliflower, broccoli, french beans, corn and capsicum (bell pepper).

Veggie cutlets are crumb coated or breaded so that they become crispy. To crumb coat a batter is made of all-purpose flour (maida). For a healthier option instead of all-purpose flour, opt to use gram flour (besan) or maize flour (cornmeal or makki ka atta). You can skip breading the veg cutlet if you want.

I suggest to pan fry these. For deep frying the temperature of oil has to be correct. Otherwise these cutlets may absorb too much oil or fall apart in the oil.

You can even bake them but the texture will be different. For baking them, pre heat the oven for 15 minutes at 180 degree celsius. Then bake cutlet at the same temperature till the top side has become crisp and golden. You can brush some oil on them before baking. Also place them on a greased baking tray.

These crispy and tasty vegan cutlet can be made as an evening snack and best to serve them hot with tomato ketchup and green chutney. They are a good tea-time snack and can also be made during monsoons.

cutlets placed on a tray with a few slices of tomatoes, cucumber and a light green bowl filled with green chutney
Step-by-Step Guide

How to make Veg Cutlet

Cooking Mix Vegetables

1. Rinse, peel and chop 1 medium carrot, 2 medium-sized potatoes. Also rinse and chop 7 to 8 french beans. Rinse ½ cup of green peas. Remember to chop the vegetables in small sizes so that they cook faster. 

In cup measures, you will need the following ingredients:

  • ½ cup chopped carrot
  • 1 cup chopped potatoes 
  • ¼ cup chopped french beans
  • ½ cup green peas

Take these chopped veggies in a pan or a steamer pan. Sprinkle 2 pinches salt over the chopped veggies.

chopped mix vegetables in steamer pan

2. Now you have the option of cooking the vegetables in a pan, stove-top pressure cooker or instant pot.

Cooking in Instant Pot: Add 2 cups water in the steel insert of a 6 quart Instant Pot. Place a trivet having a shorter height in the pot. Further read the next step 3 for cooking in the IP.

Cooking in stove-top Pressure cooker: Either boil the whole peeled veggies with without chopping them for 3 to 4 whistles. Here just add about water covering the vegetables. Or you can choose to steam the chopped vegetables in the cooker. Add 1.5 to 2 cups water in the pressure cooker. Place a trivet and place the pan with chopped vegetables on the trivet. Pressure cook for 6 to 7 whistles on medium heat. When the pressure falls naturally, then open the lid.

Cooking in a pan: Add the chopped vegetables and water just enough to cover them in a pan. Simmer on medium heat until the vegetables are softened and fork tender.

Whichever method you have chosen to cook your veggies, remember to drain all the water from the cooked vegetables.

trivet placed on water in steel insert of instant pot

3. Now place the pan/steamer pan with the vegetables on the trivet in the instant pot.

Seal the lid and position the valve to sealing. Pressure cook for 10 to 15 minutes on high pressure. I live on a altitude so cooking takes more time.

I had to steam the veggies for 15 minutes. Reduce the cooking time if you leave in the plains or at low altitudes.

steamer pan with veggies placed on trivet in the instant pot

4. Wait for 5 minutes after you hear the beep sound when the cooking is complete. Lift and release the pressure valve carefully. Open the lid.

Remove the pan with the help of tongs. Check the cooking on the vegetables with a knife or fork. They should be fork tender.

Drain any water logged in the veggies using a strainer. Set aside for the steamed veggies to become warm at room temperature.

steamed veggies to make cutlet

5. When warm mash the vegetables with a potato masher. Make sure the veggies are drained well before you mash them.

Don’t make a smooth and pasty mixture. It should be a slightly chunky mixture.

mashing veggies with a potato masher

More Prep To Make Cutlet Recipe

6. In this cutlet recipe, I have used panko breadcrumbs to get a crispy texture. Regular breadcrumbs also work wonderfully.

To make your own breadcrumbs, blitz 5 to 6 slices of bread in a food processor or blender till fine to get bread crumbs.

You can use any bread – white bread, brown bread or whole wheat bread. A few days old bread can also be used. Keep the bread crumbs aside in a plate or tray.

breadcrumbs in a blender

7. In another small bowl, take 2 tablespoons all-purpose flour and 3 to 4 tablespoons water.

For a healthier option instead of all purpose flour, you can use gram flour (besan) or maize flour (fine cornmeal or makki ka atta). Add water as required then to make a medium flowing paste.

all-purpose flour with water in a bowl

8. Stir and mix this mixture to get a smooth paste without any lumps. This step of making the all purpose flour paste is optional and you can skip it.

Generally cutlet is dipped in beaten eggs. Here, all purpose flour paste substitutes the beaten eggs.

mixed batter

9. Crush 2 medium-sized garlic cloves, 1 green chilli and 1 inch ginger in a mortar-pestle.

Be careful when crushing the chilli. It is better to chop the chillies and then crush them so that the seeds do not fly from the mortar.

Skip garlic if you don’t use it.

crushed garlic, ginger and green chillies in mortar

Make Vegetable Cutlet Mixture

10. To the mashed veggies add the following ingredients:

  • Crushed ginger+garlic+green chili paste
  • ¼ teaspoon red chili powder or cayenne
  • ½ teaspoon cumin powder (ground cumin)
  • ½ teaspoon coriander powder (ground coriander) – optional
  • ½ teaspoon garam masala powder
  • 2 tablespoons chopped coriander leaves or parsley
  • salt as required
seasonings, ground spices and coriander leaves on top of the mashed vegetables

11. Add 3 to 4 tablespoons bread crumbs. I have added 4 tablespoons panko bread crumbs which is equal to ¼ cup.

mound of bread crumbs on the spices, seasonings on the mashed veggies

12. As an alternative to bread crumbs you can add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.

This helps in binding the cutlet mixture.

bread pulp on mashed vegetable mixture

13. Combine and mix everything thoroughly to make the cutlet mixture dough. Check the taste and add more salt or the the ground spice powders if required.

If the dough feels moist and sticky, then add 1 to 2 tablespoons more of the bread crumbs and mix again.

Note that for some added protein, you can choose to add grated tofu or paneer (Indian cottage cheese), grated cheddar cheese or soya granules. Before adding the soya granules prep them as mentioned on the package.

vegetable cutlet dough in the pan

14. Take some portions of the cutlet dough mixture and shape them into patties. You can also use a cutlet mould to make various shapes of cutlet.

You can make small or medium-sized cutlets.

shaped veggie patties on wooden board

Crumb Coat Veg Cutlet

15. Take a cutlet and dip in the all-purpose flour paste gently. Coat the paste evenly all over the cutlet.

one vegetable cutlet patty dipped in the flour slurry

16. Then dredge the cutlet in breadcrumbs. If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). Coat it evenly with rava.

batter coated veg cutlet on breadcrumbs in a white plate

17. Dredge the cutlet evenly with the breadcrumbs and dust of any excess breadcrumbs.

crumb coated cutlet on the breadcrumbs in white plate

18. Bread all the cutlets this way and set aside.

crumb coated cutlets on wooden board

Pan Fry Cutlet

19. Heat 2 to 3 tablespoons oil for shallow frying in a frying pan or skillet. Dust any excess bread crumbs and place the cutlets in the medium hot oil.

For pan frying use any neutral flavored oil. Keep the heat to medium.

four veg cutlet placed on a skillet

20. Fry on medium heat. When one side is light-golden or golden, turn over gently with a spatula and fry the second side. Add more oil if needed while frying.

lightly golden pan fried cutlet on skillet

21. Flip again and continue to pan fry. Flip a couple of times more and fry all the cutlets till they are evenly golden and crisp from all sides.

golden veg cutlet on the skillet

22. Drain them on kitchen paper towels to remove excess oil.

pan fried cutlets placed on kitchen paper towels

23. Serve veg cutlet hot with mint chutney or coriander chutney or tamarind chutney or mayo or any dip of your choice.

You can also sandwich them between slices or make a Burger or wrap with your choice of toppings and spreads.

closeup shot of veg cutlet cutlet placed on a tray with a few slices of tomatoes, cucumber and a light green bowl filled with green chutney

Few More Tasty Indian Snacks

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closeup shot of veg cutlet cutlet placed on a tray with a few slices of tomatoes, cucumber

Cutlet Recipe | Vegetable Cutlet

Vegetable Cutlet are crisp, savory, tender patties made with a mix of hearty veggies, savory spices, fresh herbs and crispy breadcrumbs. Cutlet is a popular snack in Indian cuisine.
4.89 from 54 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Cuisine Indian
Course Snacks
Diet Vegan, Vegetarian
Difficulty Level Moderate
Servings 6 Cutlet
Units

Ingredients

  • ½ cup cup chopped carrot or 1 medium carrot
  • ¼ cup chopped french beans or 7 to 8 beans
  • 1 cup chopped potatoes or 2 medium-sized
  • ½ cup fresh green peas – fresh or frozen
  • 1 inch ginger – roughly chopped
  • 1 green chili – about ½ to 1 teaspoon chopped
  • 2 garlic cloves (medium-sized) – peeled and roughly chopped, optional
  • ¼ teaspoon red chili powder or cayenne or paprika
  • ½ teaspoon cumin powder
  • ½ teaspoon Coriander Powder – optional
  • ½ teaspoon Garam Masala
  • 3 to 4 tablespoons breadcrumbs – panko or regular, or bread pulp from 2 to 3 bread slices
  • 2 tablespoons chopped coriander leaves or parsley
  • salt as required

For crumb coating

  • 2 tablespoons all-purpose flour
  • 3 to 4 tablespoons water
  • cup breadcrumbs – panko or regular

For pan frying

  • 2 to 3 tablespoons oil – any neutral oil, add as required

Instructions
 

Preparation

  • Rinse, peel and chop the veggies like carrots, potatoes, french beans.
  • Boil or steam the veggies until fork tender in a steamer or pressure cooker.
  • Drain all the water from the cooked veggies very well using a strainer. Set the cooked vegetables aside to become warm.
  • When the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or blender till fine to get bread crumbs.
  • Set aside the bread crumbs in a plate or tray.

Making cutlet mixture

  • When warm, transfer the cooked vegetables in a bowl.
  • Mash them with a potato masher. Do not make a fine paste but keep it slightly chunkier with tiny bits of veggies. Set aside.
  • Crush roughly chopped ginger, green chillies and garlic (optional) in a mortar to a semi-fine paste.
  • Add the crushed ginger+green chili paste, red chili powder, cumin powder, garam masala powder, coriander powder, chopped coriander leaves, bread crumbs and salt as required to the mashed vegetables.
  • Instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.
  • Mix everything very well. Check the taste and add more salt or the ground spice powders if needed to the mix vegetable cutlet dough.
  • In another small bowl, take all-purpose flour and water.
  • Stir and mix this mixture to get a smooth paste or slurry without any lumps.
  • Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium-sized round cutlets by rolling and flattening the mixture in your palms.

Breading

  • Take a cutlet and dip in the all-purpose paste gently so that the paste gets coated all over the cutlet.
  • Then dredge the cutlet in breadcrumbs evenly and all over. Dust off any extra breadcrumbs. Crumb coat and bread each cutlet this way and set aside.
  • If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat).

Pan Frying Veg Cutlet

  • Heat 2 to 3 tablespoons oil for shallow frying in a skillet or frying pan. Dust the excess bread crumbs from the veggie cutlets sand place them in the medium hot oil.
  • When one side is light golden or golden, flip and fry the other side. Add more oil if needed.
  • Flip a couple of time more and fry all the vegetable cutlet till they are evenly golden and crisp from all sides.
  • Drain them on kitchen paper towels to remove excess oil. Fry the remaining cutlets this way add add more oil if required.
  • Serve the cutlet hot or warm with mint chutney or coriander chutney or tamarind chutney or tomato ketchup. You can also make burgers, wraps or sandwiches with them.

Video

Notes

  1. You can alter and use your own combination of spices in the veg cutlet, e.g you can add black pepper powder. You can make them spicy by increasing the number of green chilies.
  2. To make a coarse paste, you can just crush the garlic, ginger and green chilly coarsely with a pestle and mortar.
  3. As I have mentioned in the post, you can use rava (cream of wheat) to coat the veg cutlet instead of bread crumbs.
  4. Adding soaked bread or bread crumbs to the mixture binds the veg cutlet and prevents them from breaking while frying.
  5. You can also shallow fry them instead of pan-frying. Deep frying these can be tricky.
  6. The veggies you can add are carrots, potatoes, green peas, french beans, cauliflower, broccoli, bell pepper and corn. Avoid using watery or mushy vegetables like pumpkin, various gourds, eggplant, okra etc.
  7. For some protein, you can add grated paneer or tofu, grated cheddar cheese or soya granules. Prep the soya granules as mentioned on the pack before you add them to the mashed vegetable mixture.
  8. If you have burger buns, you can easily make veg burgers. Just apply butter and slightly roast the buns. Apply mayonnaise on the bun. Place the veg cutlet in the center. Cover it with shredded or grated cheese or a cheese slice. Top it with shredded veggies like cabbage, carrots, and lettuce or thinly sliced veggies like onion, tomatoes, cucumber. Cover with the other half of the bun and serve with tomato or mustard sauce.
  9. The recipe can be scaled to make a large batch for parties.
  10. Note that the approximate nutrition info is for 1 vegetable cutlet.

Nutrition Info (Approximate values)

Nutrition Facts
Cutlet Recipe | Vegetable Cutlet
Amount Per Serving
Calories 142 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 312mg14%
Potassium 259mg7%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 1943IU39%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 14mg17%
Vitamin E 2mg13%
Vitamin K 7µg7%
Calcium 37mg4%
Vitamin B9 (Folate) 34µg9%
Iron 1mg6%
Magnesium 21mg5%
Phosphorus 62mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Veg Cutlet recipe post from the blog archives (first published in August 2009) has been updated and republished on 26 June 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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92 Comments

  1. Always I can rely on this blog for best cooking results. Thank you Dassana ma’am for such wonderful & clear recipes !!5 stars

    1. too much moisture in the cutlet mixture or not enough binding ingredients can break them while frying. the vegetables have to be strained very well of all the water after boiling or steaming. secondly, mash vegetables when they become come at room temperature. more bread slices or bread crumbs can be added so that the binding is good and the cutlets do not break while frying.

  2. Maam all your recipes are awesome and I always keep trying them. Actually my daughter is celiac so could you please suggest what can be used in place of bread crumbs for coating.

    1. thanks ruchika. you can use rice flour or gram flour (besan) for coating. just make the cutlets. then coat them with either rice flour or gram flour or even a mixture of two. then fry them. no need to make the all-purpose flour paste (maida paste) in this case.

  3. Tried it..tastes very good..the cutlet very crisp from outside but remain soft and moist from inside..why???4 stars

    1. mamta, after boiling veggies drain all the water very well. when you make the cutlets the veggie mixture should be at room temperature. if there is water or more moisture in the vegetable mixture then the cutlets will be soft. some more bread pulp or bread crumbs can be added to reduce the moisture.

  4. Hi…very nicely explained. I tried it and came out well.. thanks a lot. I wonder how I can I make Cutler can be preserved in freezer and fried as and when we want.

    1. just make the cutlet mixture. shape them and freeze them. keep in an airtight box. then before frying, let the cutlets come at room temperature. then crumb coat and fry.

  5. Hi Dassana,
    Thank you for the wonderful recipe. My family loved the cutlets. I have learned so many recipes from your site and all of them have come off very well .Once again thank you.5 stars

    1. welcome kiran. glad to know this. thanks for sharing positive feedback on recipes.

  6. hi Dassana,
    Your site is amazing. Just making some small changes as suggested by you is giving a new dimension to the flavour and taste.The five star rating is not just for this recipe, but for all the wonderful recipes that you have so lovingly posted. All my best wishes to you and May God bless you with abundance.
    Love5 stars

    1. thanks much veena for this lovely feedback and encouragement. also thanks for your kind wishes. hugs 🙂

    1. you can. but i would suggest to skip maida, corn starch and white bread crumbs as these are not very healthy ingredients. instead add besan or rice flour for binding. if using besan, then just roast it in small pan till it becomes aromatic and then once cooled, then add to the veggie mixture. rice flour also can be roasted lightly and then added. skip green chili and use very little red chili powder and also use less ginger. just shallow fry or pan fry cutlets without the coating with batter and bread crumbs. if using bread crumbs for binding, the use whole wheat bread crumbs (preferably bread baked at home or artisan bread minus preservatives and additives). if you use rava or sooji, then you can just lightly coat the cutlets with sooji and then fry. you can also make a slighty thick besan batter and dip the cutlet in besan and then coat the cutlet with sooji or oats. just coarsely ground oats and use it to coat the cutlet.

    1. yes just little cheese. if more is added, the veg cutlets may break while frying.

  7. Can i bake these cutlets instead of frying? If yes, please let me know the time and heat requirements. Thank you.

    1. you can bake them. place them in a tray and brush each cutlet with some oil. place them in a preheated oven and bake at 180 degrees celsius for 15 to 20 minutes till they are golden or crisp from top. time will vary depending on the size, make and litre capacity of the oven. i am just giving an approximate time. place them in the center rack with both the top and heating elements on. preheat the oven at 180 degrees celsius for 15 minutes before you bake.

  8. Thank you so much for the recipe.
    How can we make bread crumbs by grinding the bread slices.Since the bread slices are soft will they get powdered?

    1. the bread slices needs to be few days old. they have to be slightly dry. then they grind easily. if you use fresh bread slices, then slightly toast them till they become a bit dry. no need to brown them. just a bit crisp and dry. then grind in a mixie. store in the fridge and use anytime you make patties, cutlets or tikkis.

  9. Hi I have recently downloaded your app. Really a great work. The way you showed the process picture by picture is awesome. Great work. Thank you.

  10. Hi dear, six month back i shifted to US n until then i was doing occasional cooking with helping hand, i have liked cooking always but it was not having such verity till d time i came across this site.ur many recipes i tried as i am from M.P. But was living in Hyd n veg biryanis we have explored almost everywhere in Hyd but ur recipes are awesome.being vegetarian ,i got here many options for me .so far cooked biryanis, idlis,pesarattu,upma,mango cake,mango ice cream,Manchurian,cutlet,and my god did I mention Pizza, they were anazing from scratch.now my hubby never miss dominos.I get everytime compliments n my 2 year old son also understands now why i keep tab open while cooking. He says looking at d pics u provide n mine -same 🙂 Thank u so much .This site is like Teertha Sthala where i viisit daily 2-3 times,love tc keep posting.

    1. very pleased to know this shveta 🙂 firstly thankyou for your kind, positive, honest and encouraging words. also thanks for writing in detail glad you family liked the recipes. god, bless you would surely keep posting.

  11. Hi
    I just love ur recipes. I tried your corn chaat recipe and it was a big hit♡ Thank you so much.

  12. Instead of potatoes, what other vegetable can be used as a substitute?

    1. you can use yam or sweet potatoes. sweet potatoes will give a sweet taste in the cutlet.

  13. Tried it. Came out well. Tried with both rava as well as bread crumbs. Both were good. Thanks a lot.5 stars

  14. Loved it… it was delicious n tried with eggs… thanku dassna fr such simple yet amazing recipes….5 stars

  15. Awesome cutlets… I always used to purchase these alloo patties in kfc only for the sake of cutets… Now I myself could make this amazing cutlets so yummy… these are really good than the store purchased cutlets…
    Thanq sooo much amit for the easy and lovely recipe…5 stars

  16. Making these for my daughter’s birthday party tomorrow, love this simple recipe, will likely omit the chillies but otherwise I’m all set. Good work! 🙂

  17. This is nothing short of a labour of love , you literally poured your heart and soul into this it just shines thru the way you have described. The heart shape was all the more apt, took me back to simple good old days of Shatabdi travel when the joy of seeing the cutlet was unmatched.Simply no words, chanceless. God bless your efforts. Rated it just for the memory it brought back.5 stars

    1. thanks a lot anusha for your kind and motivating words. thanks again for your prayers.

  18. Just started learning cooking! I tried cutlet because its described here looks very simple and its true as well !!!! It has come out very nicely! With picture provide so much confidence while preparing. Thanks you !!!!

    1. welcome sahana. good to know this. thanks for sharing positive feedback on veg cutlet.

  19. Tried this recipe today my hubby n kid both liked it. I always visit ur site for new recipes which are simple and easy to make….. Thanks 🙂

  20. I didn’t try this recipe yet (missing some of the ingredients) though I’ve been making veg cutlets since many years. Planning to try this version asap.
    I want to thank you for helping me in learning to prepare Indian dishes, I’m from Austria and married an Indian and had no idea even how to cook dal properly. Since I found your website I’m blessed, my husband says I’m the best cook he knows thanx to you 😀 It’s the best online cooking book out there. Keep it up dear 🙂5 stars

    1. thanks a lot vrindavini for this positive and encouraging feedback 🙂

  21. I tried your recipe, the one given above, and found it delicious 🙂 Thanks a lot. I mainly refer to your site to make dishes for my little sister who loves to eat different kinds of foods. It was a pleasure to have stumbled across your blog and the images you post of the cooking process makes it really easy for me to actually make it in my kitchen. Please keep up this wonderful work. I wish you the best in all your endeavors. 🙂4 stars

    1. welcome aarthi. thanks for this motivating feedback. good gesture from your part towards your sister.

  22. I m a big fan of yours Dassana. You have made my kitchen absolutely delightful and interesting. I always end up visiting your site to check the recipes and keep my mobile on in my kitchen counter. Your tips are perfect, and your measurements too. Just not enough to thank you… Keep sharing.5 stars

    1. welcome aishwarya. glad to know this. thanks for sharing your sweet feedback. happy cooking.

  23. Hi
    I’m so glad i came across ur website,as a new bride with hardly any cooking skills this was a boon.i never visit any other websites for veg cooking anymore.thx a ton .u ‘ve made cooking a pleasant experience for me

  24. Hii,
    I tried this receipe. I could make nicely. Thanks for this receipe!!!. I like cutlet very much but i was not able to make it properly. You have given very nicely and with easy steps. I have tried in semolina( rava) and did not use maida and did deep fry but that semolina falls in oil and my oil becomes full of semolina. what should i do for avoiding falling of semolina? whether shallow fry is best for it?? Please reply me.

    1. while frying some semolina will fall in oil. actually what is done is the cutlet is dipped in whisked eggs or maida batter. then rolled on breadcrumbs or semolina. as a result the breadcrumbs or semolina sticks to the beaten eggs or maida batter and thus they don’t spread in the oil. when the cutlets are rolled just plainly in the semolina as i have done, then excess of the rava need to be dusted off. just lightly press the semolina on the cutlet. some semolina will be there in the oil while frying. shallow frying is a better option. but still the oil will have some fried semolina.

    1. thanks reeta. keep visiting the blog to learn more recipes and then do try them.

  25. Hello Ma’am

    Taste of cutlet was good but it was very soft & moist. Added potatoes & breads. I had used breadcrumb.4 stars

    1. there will be some moistness, but it should not be too moist. the vegetables have to be drained very well and then chopped or mashed. there should be no water drops. the bread also has to be squeezed very well to remove the water.

  26. Nice recipe n easy. My question is what is the option for microwave i mean i don’t have microwave then how to boil the vegetables. If I boil them in ordinary cooker i have to use water and draining of the water after cooking veg. will loose the nutrient value of the same.

    1. use a steamer or the cooker pan for steaming the vegetables in a pressure cooker. just add water to the cooker. place the vegetables in the steamer or pan and then pressure cook for 2 to 3 whistles. steel steamers which can be used in the pressure cooker are easily available in shops.

  27. Hello Dassana,

    I tried your recipe today and it’s very yummy..I being a health freak added boiled broccoli, capsicum and blanched spinach in it. Only thing need to ask why my cutlets were breaking while frying.. I followed your recipe exactly the way it is. Thanks

    1. did you add potatoes. potatoes along with breads help in binding and give structure. if you have added potatoes, then amount of bread must have become less in the cutlet. just adding one more bread could have solved the issue.

  28. hello Dassana… I tried this recipe following your suggestion to use bread crums and egg intead of maida and boy it was yumm!! it turned out so good… and just like you say it will also make great burger… way better than the ones we get at restaurants + healthy… again thanks a tonne.
    You have put up a very informative website here and I intend to stick around here more often. Cheers..

    1. thanks kay for writing this positive feedback. i am glad your recipe turned out very good. keep visiting the blog.